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Friday, September 10, 2010

"Now, what is this Nakhrali Gravy"? DH asked. It took me some time to explain him the title. Let me try here, if unsuccessful I'll have to change the name. Nakhrali is a Gujarati word, meaning like a Nakhrewali in Hindi, like heroine of masala bollywood movie. English translation is coquetry. As it takes time to find a way to coquetry girl's heart, it'll take time for you to find out special ingredient in this recipe. Ultimately, you'll realize that its not the ingredient but cooking method that makes this recipe special and very tasty. Instead of cooking gravy ingredients in pan, I grilled (barbecued) them. One will think that is not so special but when you taste the gravy I am sure you'll agree that grilling really gives a wonderful twist to same old gravy recipe.

Ingredients:-

-- For Koftas

1 cup Paneer, grated

1/4 cup Potato, boiled and mashed

3 tbsp Bread Crumbs

1/4 tsp Cumin Powder

2 Green Chilli, chopped

Pinch of Turmeric Powder

Salt to taste

Oil For Shallow Fry

-- For Gravy

2 Onions, cut into big pieces

2 Big Tomatoes, cut in 4 pieces

1 Red Bell Pepper

1 Green Bell pepper

2-3 tbsp Scallions,

5 Garlic Cloves

1 tsp Cumin Seeds

1/4 tsp Ginger, grated

1 tsp Garam masala

1 tsp Red Chilli Powder

1 tsp Cumin powder

1 tsp Tomato Paste

1 tsp Anardana Powder

1/4 tsp Kasuri Methi

5-6 tbsp Evaporated milk or Heavy Cream

2 tbsp Olive Oil

1/4 cup Vegetable Stock

Cilantro, chopped

Salt to taste

Method:-

-- For Koftas

1. In a bowl mix all the ingredients. Make small balls out of it. Refrigerate the mix for 1 hour.